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Ingredients:

Crepes:

• 4 eggs
• 3 cups milk
• 2 cups flour
• 1/3 cup melted butter
• 1 pinch salt

Cheese Blintz:

• 8oz farmers cheese
• 8oz cream cheese
• 1tsp cinnamon
• 1/4tsp vanilla extract

Strawberry Sauce:

• 2 baskets fresh strawberries
• 1 cup orange juice
• 1/4 cup sugar

Suzette:

• 6 oranges
• 1/2 gallon orange juice
• 1 small bottle grand marnier
• 1/2 cup butter

Method:

Crepes:

1. In a blender mix eggs, milk, flour and salt. Be sure to scrape down the sides to incorporate all of the flour.
2. Set aside and let rest for 30 minutes. After rested whisk in melted butter.
3. To cook the crepes coat a warm non-stick pan with cooking spray, and cover your pan with a thin layer of crepe mix.
4. Cook over medium heat till lightly browned, about 30-45 seconds flip crepe over and finish cooking other side about another 30-45 seconds.
5. Place cooked crepes on a plate and stack crepes on top of one another till all crepes are cooked. Reserve till ready to eat.

Cheese Blintz:

1. In a mixer with the paddle attachment mix all ingredients, taste and adjust seasoning if needed to your liking.
2. Put mix aside until ready for use.

Strawberry Sauce:

1. Remove stem from strawberries and coarsely chop, place in a medium saucepot with orange juice and sugar.
2. Cook for about 20-25 minutes on medium to low heat, sauce should be thick and chunky.

Putting the crepes together:

1. Fill one crepe at a time with some of the cheese mixture and fold in half and in half again.
2. After all crepes are filled, place on a cookie sheet and place in a 300-degree oven just to warm about 3-5 minutes.
3. Remove from oven cover with sauce and serve.

Crepe Suzette:

1. Cut oranges into segments removing the skin and all of the white part.
2. Place about 6 orange segments into a crepe and fold into ¼’s.
3. In a sauté pan add 1Tbsp butter and ¼ cup orange juice bring to a boil and add the filled crepe.
4. Cook until most of liquid is gone then add 1oz of grand marnier.
5. Continue cooking to cook out the alcohol, take off the heat and serve immediately.

 

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Welcome to our very first episode of Food Done Right! We have a really great dish for you today that will definitely impress any guests you make it for. See below for full recipe and cooking details.

Ingredients:

4 each 6oz duck breasts
2 bunches broccolini
2 baskets fresh strawberries
1-cup orange juice
1/4-cup sugar
1-cup medium grain bulgur
1/2-cup raisins
1 small onion diced
3-5 cups chicken stock

Directions:

Start with the bulgur since it will take the longest to cook. Get a sauté pan hot and add your diced onions, let the onion cook till translucent. Add the bulgur and mix together with the onions. Let cook for about one minute stirring constantly then add three cups of chicken stock, bring up to a boil and reduce to a simmer. You may need to add more chicken stock if the bulgur gets to dry, let cook for about 25-30 minutes or until tender. When the bulgur is done add the raisins and mix in well check for seasoning and add salt and pepper as needed.

Next you will want to start the strawberry sauce, remove the stems from the strawberries and coarsely chop them. Place the strawberries in a pot and cover them with the orange juice, add the sugar and place on a medium heat. Stir occasionally making sure not to burn the strawberries. Reduce the sauce down till it becomes thick, about 10-15 minutes. Add more orange juice and sugar if needed for a sweeter more juicy sauce. Once finished remove from heat and place somewhere warm.

For the duck breast you will want to trim away any extra fat that is hanging off the sides. Score the top of the fat with a knife to help render out the leftover fat to make the skin crispy. Start with a medium sauté pan on medium heat, season your duck well with salt and pepper and place skin side down in the sauté pan. For this you will not need any oil in the pan the fat on the duck will render away into oil in the pan. The longer you cook the duck skin side down the crispier the skin will get and the more fat will render out. Cook skin side down on medium heat for about two minutes turn the duck over and cook for another 1-2 minutes. Pull duck out of the pan and let rest.

Now we can move on to the broccolini. Bring a medium sized pot of salted water up to a boil. Add the broccolini cook till desired doneness, about 1-2 minutes. Remove from the water and serve immediately with duck, bulgur and sauce.